Cut the eggplants in half lengthwise, remove centers, parboil for 5 minutes, and arrange in a baking dish. Long, slender eggplants may be more attractive and closer to the little shoes appearance.
For the filling, brown the ground lamb and onions in the olive oil. Then add the tomato sauce, the teaspoon of salt, and pepper and simmer for 10 minutes. Stuff the eggplant halves with the mixture.
Make the sauce by combining the butter and flour, adding the milk and stir until thick, then stirring in the grated cheese and ¼ teaspoon of salt. Add nutmeg.
Pour the sauce over the stuffed eggplants and bake at 350° for 30 minutes.
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© 1998 Ronald Florence Last modified: 31-Oct-2001 17:56:10 EST